Email to Sally      

Recipe Categories: dands's HOME PAGEAPPETIZERS Bread BREAD CASSEROLES CHINESE CREPES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD MEATS MEXICAN PASTA POULTRY RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

ITALIAN SAUSAGE AND CHICKEN RAGOUT




Source of Recipe


Magazine






List of Ingredients



• 1-1/2 lbs. chicken thighs, skinned, boned and halved or quartered
  
• Salt and pepper
  
• 2 Tbsp salad oil
  
• 1/2 lb. sweet or hot Italian sausage, cut into 1 inch pieces
  
• 1 large red pepper, cut into 1/4 inch wide strips
  
• 1 large green pepper, cut into 1/4 inch wide strips
  
• 1, 28 oz. can plum tomatoes, drained and broken up
  
• 1/2 c dry red wine
  
• 1/4 c coarsely chopped parsley
  
• 2 Tbsp tomato paste
  
• 1 tsp minced fresh garlic
  
• 1 tsp dried oregano leaves, crumbled
  






Instructions



1. Sprinkle chicken with 1/2 tsp salt and 1/8 tsp pepper. In a 9-10 inch, heavy or nonstick skillet heat oil over high heat. Add chicken and sausage and cook 5-8 minutes, stirring occasionally and remove meat as it is browned. Remove and discard all but 1 Tbsp oil from skillet. Reduce heat to moderately low, add peppers and cook about 2 minutes, stirring frequently. Add tomatoes, chicken and sausage, wine, parsley, tomato paste, garlic, oregano, 1/2 tsp salt and 1/8 tsp pepper. Stir to mix. Cover and simmer 15 minutes, stirring once or twice.
   
2. Meanwhile, heat oven to 350 degrees. Transfer ragout to a 1-1/2 quart casserole or baking dish. Cover loosely with foil and bake 15 minutes; uncover and bake 15 minutes longer. Makes 4 servings.
   
3. Excellent with pasta and spinach-mushroom salad.